Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Beer chilli mustard sauce in a bowl, decorated with fresh chilli and mustard seeds.
Piquant and special sauce with beer and chilli

Beer, Chilli and Mustard Sauce

Author: Flavelo
Recipes Sauces and Gravies
This sauce is an elegant dance of physics and chemistry: emulsion. Beer (water-based) and butter (fat-based) inherently don't like each other. Natural substances in mustard and slow addition of cold butter help create a stable, creamy sauce without cream or flour. The hoppy bitterness of the beer counterpoints the honey's sweetness beautifully.
🕒 Prep Time 5 mins
🍳 Cook Time 10 mins
⌛ Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 85 kcal
🌍 Cuisine International, Pub Food

Ingredients

Equipment Needed

  • Small saucepan with handle
  • Whisk (essential)

Allergen Information

⚠️ Mustard
⚠️ Milk
⚠️ Cereals containing gluten

Instructions

1 ✓

Put the beer, garlic, honey, and chilli in the saucepan. Bring to a boil and cook until reduced by half (reduction).

Tip: This concentrates flavours and evaporates the alcohol.
2 ✓

Reduce flame to minimum. Whisk in the mustard.

Tip: Mustard dislikes high heat; it can lose potency and turn bitter.
3 ✓

Remove from heat. Now the trick: whilst stirring constantly, add the COLD butter one cube at a time.

Tip: This is called 'mounting with butter' (monter au beurre). Cold butter melts slowly, having time to form an emulsion with the liquid, making the sauce glossy and thick.

Recipe FAQ

The butter separated (sauce split).
The base was too hot, or you added butter too fast. A tablespoon of ice-cold water and wild whisking sometimes saves it.
It remained too thin.
You didn't reduce the beer enough at the start. Thicken further, or use a tiny bit of cornflour.

Ingredients

  • 3 tbsp Dijon mustard
  • 100 ml light beer (Lager or Pilsner)
  • 1 tbsp honey
  • 0.5 tsp chilli powder (or Cayenne)
  • 1 clove crushed garlic
  • 20 g cold butter (diced)
  • 1 pinch salt